Easter Help!

[chefandi]

I was thinking of making a couple of my Easter desserts ahead of time to not stress myself out and was wondering how far in advance I could make them?
First I am making a Lemon Swirl Cheesecake, do you think that I could make it on Friday night for Sunday's dinner? WIthout effecting the taste?
How about a Sour Cream Pound Cake?

[sneezles]

The lemon swirl cheesecake could be made early and then frozen. I would think the same for the pound cake.

[foodiedelite]

I made a bunch of cheesecakes for the Christmas season and found they were okay in the refrigerator for several days. Wouldn't refrigerate for more than 3 days as the crusts started to get soggy. I would pop them in the freezer if possible. Cheesecakes freeze great--flavor and texture are not lost.

For the pound cake-I would freeze it right after baking. Mine tend to dry out after day 2.

[chefandi]

WOuld the freezing of the cheesecake effect the taste or texture? Could I make it and just refrigerate it without losing flavor and texture?

[chefandi]

What is the general rule about thawing out cheesecake? Would you do it in the frig.? How far in advance do you have to thaw it?

[cl4me]

Originally posted by chefandi:
What is the general rule about thawing out cheesecake? Would you do it in the frig.? How far in advance do you have to thaw it?


Just moving this to the top of the list because I'm wondering about the general rules for thawing cheesecake as well.